Glossary of Filtration Technologies: F

FAO

Food and Agriculture Organization of the United Nations

Fatty Acid

Fatty acids is a long-chain aliphatic acid found in natural fats and oils. Fatty acids are plentiful in cell membranes and (after extraction/purification) are often used as industrial emulsifiers (the best known being lecithin). Usually, fats possessing the highest levels of saturated fatty acids tend to be solid at room temperature; and those fats possessing the highest levels of unsaturated fatty acids tend to be liquid at room temperature. That was the original rule of thumb differentiating between fats and oils. In general, saturated fatty acids tend to be more stable (resistant to oxidation and thermal breakdown) than unsaturated fatty acids.

FDA

US Food & Drug Administration

Feed

The liquid entering (and volume of) a membrane filtration system.

Fermentation or fermenting (a.k.a. zymosis)

a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol. Fermentation typically refers to the conversion of sugar to alcohol using yeast. The process is often used to produce or preserve food, typically wine or beer, but also includes the making of yogurt. Fermentation does not release all the available energy in a molecule; it merely allows glycolysis (a process that yields two ATP per glucose) to continue by replenishing reduced coenzymes. Fermentation yields [lactate]], acetic acid, ethanol, or other reduced metabolites. Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium. No distinction is made between aerobic and anaerobic metabolism when the word is used in this sense. Fermentation usually implies that the action of the microorganisms is desirable. Occasionally wines are enhanced through the process of cofermentation. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. Note that that the science of fermentation is known as zymology.

Fermented milk

milk left at room temperature in which the lactose is fermented into lactic acid. Fermented milk can be used to feed young calves and may include extra colostrum, transitional milk, or mastitic milk that are not saleable but have nutritional value.

Ferritin

Ferritin: An iron storage protein of mammals, found in liver, spleen and bone marrow.

Flash Point

The flash point is lowest temperature at which the vapors of a liquid will ignite in the presence of a flame or spark.

Flocculation

The process by which fine particulates are caused to clump together into floc. The floc may then float to the top of the liquid, settle the bottom of the liquid, or can be readily filtered from the liquid.

Flow meter

A device for monitoring and measuring the flow of a substance (typically fluid or gas). GEA Filtration's sister-company, GEA Diessel, is a leading supplier of electromagnetic flow meters.

Flux

The rate of permeate flow through a membrane as expressed per unit of membrane area. (l/m²/hr or gal/ft²/day)

Food Flavors

Flavors are such ingredients which are added to food and drink to provide the consumer with a specific taste experience when eating or drinking the product. Flavors are also applied to non-food products like oral care, pet food and feed. Flavors may be artificial or natural as well as dried or liquid. Liquid flavors are not essential oils in our terminology.

Fouling

The deposition of retained particles, suspensions, salts, etc. on the membrane surface and/or in the porous structure of the membrane.

FPSA

Food Processing Suppliers Association (FPSA) is a trade association serving suppliers to the global food, beverage, and pharmaceutical industries. The Association's programs and services assist its members to be more successful in marketing their products and services, and in improving their business practices. Programs and services to achieve these objectives include: PROCESS EXPO, electronic media marketing, education, research, and being an advocate on issues such as food safety, sanitary design of equipment, and global trade. FPSA members are organized in vertical industry councils which focus Association programs on specific concerns and needs that are unique to that industry sector. Membership in FPSA permits companies to participate in as many industry councils as appropriate at no additional cost. FPSA is power in numbers when needed, and precision in focus when required.

Fractionation

Term generally used for the Ultra and Micro Filtration process referring to separation at a molecular level.

Fractionation of whey

Instead of producing ordinary or pre crystallized whey powder; it has proven worthwhile where large amount of whey is available to install an ultrafiltration (UF) plant. The whey is divided into two fractions. A retentate for producing WPC (whey protein concentrates in different grades 35, 60 or 80) or even WPI (whey protein isolates with protein content higher than 90% on solid basis) and a permeate. The permeate can be evaporated further to produce lactose in different grades. During this process, it is also possible to take out the valuable mineral calcium phosphate. For the production of whey protein, a standard TALL FORM DRYER™, TFD with Vibro-Fluidizer® is used. The atomization takes place by means of nozzle atomization at a pressure of up to 5,000 PSI (approx. 350 bar). For the drying of the whey permeate the TIXOTHERM™ Process is often the most economical choice (note that the TIXOTHERM™ Process is very sensitive to the quality of the feed so great care for storage and transportation is required).

Fructose

Fructose (a.k.a. fruit sugar) is a member of the simple sugars carbohydrate group which is found in fruits, honey, syrups, and certain vegetables.

Fuel cell

A device (an electrochemical engine) that converts the energy of a fuel directly to electricity and heat, without combustion. It is a technology that produces energy through a chemical reaction similar to that found in a battery.

Fuel Ethanol

A liquid transportation fuel, which accounts for roughly two thirds of world ethyl alcohol. Most bioethanol is made from sugar cane, corn and other starch crops.

Fungus

Fungus organisms including yeasts, molds, smuts and mushrooms (plural, fungi).

For information about typical GEA Filtration (membrane filtration) applications please access this page.